Roasted White Chocolate Panna Cotta

Name: Roasted White Chocolate Panna Cotta
Yield: Serves 6
Ingredients: 8 ounces white chocolate, chopped (227 grams); 2 cups whole milk (480 grams); 1 1/2 teaspoons powdered gelatin (5 grams); 3/4 teaspoon kosher salt (3 grams); 1 cup cold heavy cream (240 grams); Six 6-ounce bowls or ramekins

By Johnny Iuzzini and Wes Martin

September 30, 2014

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Roasted White Chocolate Panna CottaMichael Spain-Smith

Roasting white chocolate was a popular technique a few years back in a lot of pastry kitchens. I don't use white chocolate a lot because it is so sweet, but roasting it first caramelizes the sugar and toasts the milk solids to give it a nutty flavor, like brown butter, that balances its high sugar content.

Cooks Note:

Roasted white chocolate curls make a great garnish for this and other desserts. Simply roast some chopped white chocolate as directed, pour it into a small plastic container, and let it cool until hardened. Pop the brick out of the container and use a vegetable peeler to peel curls of chocolate from the outside edge and use to garnish tarts, puddings, or mousse.

Recipe notes

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